100 Proof: It Wasn't Always Like This (Episode 1)

Proof

America's Test Kitchen

Society & Culture, Food, Arts

4.4 • 1.8K Ratings

🗓️ 23 May 2024

⏱️ 36 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week, we kick off Proof's first-ever miniseries. Episode 1 explores how we got to our modern cocktail renaissance. Why were cocktails in the 90s and early 2000s shells of the well-crafted drinks we see today? It took a renegade group of bartenders and cocktail enthusiasts to resurrect drinks from the cocktail's heyday. Hosted by Cook's Country Editor-in-Chief Toni Tipton-Martin, and reported by Proof's managing producer, Yumi Araki. Looking for a new cocktail shaker? We've tested over a dozen types to find the best options that will fit your home bar. Further Reading: A Proper Drink by Robert Simonson Difford's Guide for Discerning Drinkers Juke Joints, Jazz Clubs & Juice - Cocktails from Two Centuries of African American Cookbooks by Toni Tipton-Martin Straight Up or On the Rocks - The Story of the American Cocktail by William Grimes Ted Saucier's Bottoms Up - Ted Saucier "The born-in-Detroit cocktail that has spawned countless variations," Washington Post by M. Carrie Allan The New Craft of the Cocktail: Everything You Need to Know to Think Like a Master Mixologist by Dale DeGroff The Oxford Companion to Spirits & Cocktails (Edited by David Wondrich & Noah Rothbaum) Special thanks to the following recording studios: Brooklyn Podcasting Studio Signature Sound Studios See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info. Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:00.0	Mom and pop cotton quod apertie. Wow, that sounds really good.
0:08.0	I've just sat down at a cocktail bar called Death and Co in Washington, D.C.
0:12.0	You might have heard of it before. They're one of the most
0:15.4	influential award-winning bars in America from the last two decades. The recipe book,
0:21.2	Modern Classic Cocktails, has turned a lot of Americans onto cocktails
0:25.4	and making them at home.
0:27.4	You can get drinks here that are the equivalent of a Michelin star meal,
0:31.5	and I'm excited to finally see what they have on the menu.
0:34.4	I remember about a decade ago when a friend first told me about Dothanko.
0:41.8	Back then, it was a buzzy bespoke bar in New York City.
0:46.0	It served drinks with names like The Silver Monk and Naked and Famous.
0:51.0	My friend described the place as a revelation. He'd never had
0:55.4	cocktails that tasted like the ones they served at Deathenko. Today,
0:59.9	Deathenko has satellite locations in DC, Los Angeles, and Denver,
1:04.4	and they've got new ones on the horizon.
1:07.1	Deathinco's expansion since its New Year's Eve opening in 2006
1:11.1	feels like evidence of just how much the demand for good cocktails has grown.
1:15.5	How are you?
1:20.9	It's cozy and elegant inside and I'm here with my husband to unwind after a long week.
1:27.0	The bartender flashes a smile as he slides out some coasters and pours two glasses of water.
1:33.1	There are so many things on the menu.
1:35.9	Nizub Harley Shoru.
	...

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